The Secret To GREAT Chicken Wings on a Pellet Grill

Byamazingfoodstv


The only way chicken wings should be served is with cripsy skin! When chicken is smoked you often end up with rubbery skin and it makes for a terrible chicken wing.

We have one mission: STOP Making Smoked Chicken Wings With Rubbery Skin!

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22 Comments

  9. Seems like a helpful video but it’s a bit long, with unnecessary footage to get some good tips on smoking wings. I know it requires more work, but editing a lot of the B reel out to shorten this video by 75% would be much more helpful

  12. Just got my ys640s last week. I've been watching older videos and have been learning a lot from them. I'm grateful you do alot on the yoder. I'm going to do wings this weekend so your timing on this video is perfect for me. Question on ramping up the temp to 450. Why pull the wings off for the preheat? Why not just increase the temp set point and let em cook?

  13. I am new to pellet grilling. my first take on a steak, wasn't so great. I did the boiled wing section of your video here and it went pretty well. I had some difficulty getting the wings (now,, i was working for a lot of folks so we are talking 60 or 70), at 190 to get to the 140deg mark. plus,,its kinda hard to get 70 wings to a boil evenly just by the time it takes to get them all in there lol… but at an hour plus on the grill, after boiling, my wings were still at 124 and didn't seem like they were going any more higher so i bumped the heat up a little 220, and got them to 138, then ramped up the grill for the crispy part.,,, in the end it all worked out. I made two sauces, one sweet and one spice so folks could choose. we have one really picky eater that said he would like this again,,so that was a big win lol.. so thanks for the video and for a second cook, we have a win!!

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